These pure single-origin cocoa nibs were grown on a plantation in the Solomon Isles.
Once harvested, fermented and dried the beans are taken to Solomons Gold workshop in New Zealand. Here the best beans are hand-selected and roasted before being cracked into crunchy nib pieces ready to be eaten.
These beans have a particularly intense and savoury flavour. Hints of citrus and woodsmoke give them a distinctive profile.
Lying between Papaua New Guinea in the west and Vanuatu in the southeast, Solomon Islands is made up of 6 main islands and over 900 smaller ones. In the area where the cacao is grown the soil is volcanic. Solomons Gold believe that it is the particular make up of the volcanic soil that give the beans their smokey quality.